Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology

The aim of this study was to determine the optimum sterilization conditions for short-rib patties in retort trays by considering microbiological safety, nutritive value, sensory characteristics, and textural properties. In total, 27 sterilization conditions with various temperatures, times, and processing methods were tested using a 33 factorial design. The response surface methodology (RSM) and contour analysis were applied to find the optimum sterilization conditions for the patties. Quality attributes were significantly affected by the sterilization temperature, time, and processing method. From RSM and contour analysis, the final optimum sterilization condition of the patties that simultaneously satisfied all specifications was determined to be 119.4 °C for 18.55 min using a water-cascading rotary mode. The findings of the present study suggest that using optimized sterilization conditions will improve the microbial safety, sensory attributes, and nutritional retention for retorted short-rib patties.

► RSM and contour analysis were used to optimize the sterilization of short rib patties. ► 27 sterilization conditions with temperature, time, and processing method were tested. ► Quality attributes were affected by the independent variables at different rates. ► Optimum sterilization temperature and time were 119.40 °C and 18.55 min. ► Optimum processing method was to use the water cascading rotary mode.